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Freshly baked homemade ciabatta bread with a crispy crust and soft interior.

Ciabatta Bread

This homemade ciabatta bread features a paper-thin, crackly crust and a light, holey interior, perfect for sandwiches and dipping in olive oil, rewarding you with depth of flavor through a long fermentation process.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 13 hours 45 minutes
Servings: 2 loaves
Course: Breakfast, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour The backbone of the ciabatta, provides gluten for the crumb.
  • 1.5 cups water High hydration helps create large holes in the bread.
  • 1/4 teaspoon instant yeast A small amount for guiding fermentation over 12-18 hours.
  • 2 teaspoons salt Controls fermentation and strengthens gluten structure.

Method
 

Preparation
  1. In a large bowl, whisk together flour, instant yeast, and salt until evenly distributed.
  2. Slowly pour water into the bowl while stirring to form a very sticky, shaggy dough.
  3. Cover the bowl with plastic wrap and let it ferment at room temperature for 12-18 hours.
Shaping
  1. Liberally dust your work surface with flour and gently tip the dough out.
  2. Perform gentle stretch-and-fold motions to strengthen the dough.
  3. Divide the dough into two pieces and shape each into a rustic loaf.
  4. Rest the loaves on a floured surface or parchment for 1-2 hours until puffy.
Baking
  1. Preheat the oven to 475°F (245°C) with a baking stone or heavy baking sheet inside for 30 minutes.
  2. Transfer the loaves to the hot stone or sheet and bake for 20-25 minutes until golden.
  3. Let the loaves cool on a wire rack for 20-30 minutes before slicing.

Notes

Store ciabatta at room temperature wrapped in a kitchen towel. For longer storage, freeze the loaf wrapped tightly. Use steam in the oven for better crust blistering.